Sweet potato food and method for processing same

A sweet potato and food technology, applied in food preparation, food science, application, etc., can solve the problems of poor selection and matching of food glue, poor processing characteristics of sweet potato, and difficulty in long-term storage, and achieve good nutritional value and good reprocessing performance , good toughness

Inactive Publication Date: 2010-06-16
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the main problem that exists in the prior art is that because food glue is selected and matched badly, causes sweet potato processing characteristic to be poor, mouthfeel is bad; Taste also has a greater impact, which is likely to cause insufficient toughness of the product
In addition, sweet potatoes as raw materials are seasonal crops, and long-term storage is very difficult. How to achieve long-term storage, which can not only maintain the unique flavor and nutritional components of sweet potatoes, but also have good reprocessing performance, is also a problem that needs to be solved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing technology of sweet potato pie food:

[0030] 1. Make sweet potato powder:

[0031] (1) Washing and peeling: Clean the surface of sweet potatoes under running water, wash the potato pieces with running water after peeling, and then soak in salt water to prevent browning.

[0032] (2) Slicing and blanching: Cut the sweet potato pieces with bud eyes and diseased parts removed into 8mm×8mm×8mm diced potatoes, and blanch them in boiling water for 5min-6min.

[0033] (3) Cooling and draining: Wash the blanched diced potatoes with cold water.

[0034] (4) Hot air drying: the drying temperature is 60°C, the wind speed is 6.0m / s, and the material density is 8.0kg / m 2 , time 4h-5h.

[0035] (5) Crushing and screening: pulverize the dried diced sweet potatoes, and then sieve the whole powder of sweet potato particles with a 120-mesh sieve.

[0036] 2. Ingredients: The raw materials and their parts by weight are as follows

[0037] Maltose syrup ...

Embodiment 2

[0047] A kind of processing technology of sweet potato pie is as follows:

[0048] 1. Make sweet potato mash:

[0049] (1) Washing and peeling: Clean the surface of sweet potatoes under running water, wash the potato pieces with running water after peeling, and then soak in salt water to prevent browning.

[0050] (2) Slicing and blanching: Cut the sweet potato pieces with bud eyes and diseased parts removed into 10mm×10mm×10mm diced potatoes, and blanching in boiling water for 6min-7min.

[0051] (3) Cooling and draining: Wash the blanched diced potatoes with cold water.

[0052] (4) Stir into mud: mash the ripe sweet potatoes into mud, press filter with an 80-mesh plate and frame to make sweet potato mud with uniform fineness.

[0053] 2. Ingredients: The raw materials and their parts by weight are as follows

[0054] Maltose syrup

30

mashed sweet potato

28

White sugar

7.9

edible gelatin

18

citric acid

2

...

Embodiment 3

[0064] A kind of processing technology of purple sweet potato pie is as follows:

[0065] 1. Make purple potato powder:

[0066] (1) Washing and peeling: Wash the surface of the purple sweet potato under running water, wash the potato pieces with running water after peeling, and then soak in salt water to prevent browning.

[0067] (2) Slicing and blanching: Cut the purple sweet potato pieces with bud eyes and diseased parts removed into 8mm×8mm×8mm diced potatoes, and blanch them in boiling water for 5min-6min.

[0068] (3) Cooling and draining: Wash the blanched diced potatoes with cold water.

[0069] (4) Hot air drying: the drying temperature is 80°C, the wind speed is 5.0m / s, and the material density is 7.0kg / m 2 , time 3h-4h.

[0070] (5) Crushing and sieving: crush the dried diced purple sweet potato, and then use a 120-mesh sieve to sieve the whole purple sweet potato powder.

[0071] 2. Ingredients: The raw materials and their parts by weight are as follows

[00...

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PUM

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Abstract

The invention discloses sweet potato food and a method for processing the same. The sweet potato food comprises the following raw materials in part by weight: 30 to 80 parts of malt syrup, 3 to 25 parts of sweet potato powder or 20 to 60 parts of smashed sweet potato, 0 to 50 parts of white granulated sugar, 4 to 30 parts of edible gum, 0.1 to 2 parts of citric acid, 0.1 to 2 parts of sodium citrate, 0 to 5 part of food color, and 0 to 2 parts of flavoring essence. The preparation method comprises the following steps of: preparing the sweet potato powder or smashed sweet potato, adding the sweet potato powder or smashed sweet potato, dissolved edible gum, citric acid and sodium citrate to the syrup, mixing and decocting the mixture, and adding the edible color and flavoring essence to the mixture; and performing shaping, cooling and drying. The sweet potato powder or smashed sweet potato prepared by the method keeps the unique flavor and nutrients of the sweet potatoes, has good re-processing property and can be kept for a long time; the sweet potato food prepared by the formula and the process technique is good in taste and toughness, does not stick to a tooth, has strong aroma and keeps the nutrients in the sweet potatoes to a large extent.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a sweet potato food and its processing method. Background technique [0002] The sweet potato food made with sweet potato as raw material and edible glue realizes the industrialized production of sweet potato. Such as the health food and its preparation method disclosed in the Chinese invention patent CN101224000 "A Convenience Health Food and Its Preparation Method". But the main problem that exists in the prior art is that because food glue is selected and matched badly, causes sweet potato processing characteristic to be poor, mouthfeel is bad; The mouthfeel also has a great influence, and it is easy to cause insufficient toughness of the product. In addition, sweet potatoes as raw materials are seasonal crops, and long-term storage is very difficult. How to achieve long-term storage, which can not only maintain the unique flavor and nutritional components of sweet pot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/217A23L19/15A23L19/18
Inventor 盛家武甘萍陈永京高颖
Owner SICHUAN BAI JIA FOOD CO LTD
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